Oh Baby!!!

I went to a rummage sale at the church at the end of our street last Saturday and found some pretty excellent wool! With one of the magnificent colours I found, I made these hot pink mary janes for a new baby!

They have seafoam coloured vintage buttons too! If these aren't sold by the time my baby arrives, then I think I might end up keeping them!

And of course I am still making baby/toddler leg warmers! These are super precious and are great for this time of year! These are a one size fits all sorta thing. These leg warmers will fit babies 6 months to children 3 years or older, depending on the size of the child. You can bunch them or wear them full length. They also fit on adults arms for arm warmers!



I have some available in both of my online shops but I also do custom orders if you are looking for a specific colour! So come to either my ETSY store or ARTFIRE store and see what's available! They are perfect for this time of year and would make a wonderful Christmas gift too. They will arrive gift ready just like the photo below, all nicely hand packaged!


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Baking With Warm Spices Makes You Feel Toasty.

Last night I decided to bake a carrot cake as the rain started coming down outside making the autumn evening feel a little cooler. I love baking with warm smelling spices on cool days. Keeps you feeling toasty and comforted. I came across this recipe on Cat Can Cook and decided to try it. I doubled the recipe thinking I would make 2 cakes, but I really didn't need to double it...it made LOTS! Oh well, I am eating for two right? Ha ha ha!! I will have to freeze one which I am sure I will be thankful for later. Boy...I am starting to think I need a small deep freeze. We are running out of room in our fridge freezer.

You will need:
4 Eggs
1 Cup White Sugar (because I use organic cane sugar, I omitted about 1/4 cup)
1 Cup Brown Sugar
1 Cup Vegetable Oil
2 Cups All Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
1 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
3 Cups Grated Raw Carrots
1/2 Cup Raisins
1/2 Cup Finely Chopped Nuts (optional – and omit if serving to small kids)
I also added about 1/3 cup sunflower seeds


Beat eggs well in a large bowl, and add sugars in gradually, beating until light. Beat in oil. In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir into egg mixture. Stir in carrots, raisins and nuts and seeds (if using). Pour into a greased and floured 13X9 pan, and bake in a 350 degrees oven for 35-40 minutes. Enjoy!




And then I topped my cake with a simple cinnamon butter cream icing.
D-E-L-I-C-I-O-U-S!!!
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